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Peanut Butter Chicken Recipe

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4.1 from 14 reviews

Peanut Butter Chicken is a flavorful and creamy dish combining tender, crispy chicken pieces with a rich peanut sauce, sautéed vegetables, and served over rice. This recipe balances savory, sweet, and spicy notes with a crunchy peanut garnish, making it a delicious and satisfying meal perfect for weeknight dinners.

Ingredients

Sauce

  • ½ cup creamy peanut butter
  • ¾ cup chicken broth
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • 2 teaspoons hot sauce

Vegetables

  • 2 tablespoons peanut oil (can substitute olive oil)
  • 2 ½ cups broccoli florets
  • ¾ cup baby carrots, julienned
  • 1 red bell pepper, sliced

Chicken

  • 1 ½ lbs. boneless chicken breast or thighs, cut into 2-inch pieces
  • ¼ teaspoon white pepper
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ cup cornstarch
  • ⅓ cup peanut oil (can substitute olive oil)

To Serve

  • 3 cups cooked rice
  • Green onions, sliced (for garnish)
  • Chopped peanuts (for garnish)

Instructions

  1. Prepare the sauce: Whisk together creamy peanut butter, chicken broth, low sodium soy sauce, honey, minced garlic, and hot sauce in a medium bowl until smooth. Set aside.
  2. Sauté vegetables: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add broccoli florets and julienned baby carrots, cooking for 3-4 minutes while stirring frequently. Add sliced red bell peppers and cook for an additional 1-2 minutes until vegetables are tender-crisp. Remove vegetables from skillet and set aside.
  3. Season the chicken: Cut chicken into 2-inch pieces and pat dry with paper towels. Sprinkle white pepper, salt, and paprika evenly over the chicken. Toss pieces with tongs to coat with seasonings. Then sprinkle cornstarch over the chicken and toss again to evenly coat all pieces.
  4. Heat oil for frying: In the same large skillet, heat ⅓ cup peanut oil over medium-high heat until shimmering.
  5. Fry the chicken: Working in batches, place chicken pieces in the hot oil without overcrowding, allowing space for edges to crisp. Cook each side for about 3-4 minutes until the bottom is lightly browned and crisp. Adjust heat as needed to avoid burning. Flip chicken and cook other side until golden and fully cooked through.
  6. Combine chicken and sauce: Drain any excess oil from the skillet by wiping it out with a paper towel. Add all the fried chicken pieces back into the skillet. Whisk the prepared peanut sauce again, then pour it over the chicken. Toss well to coat all pieces evenly.
  7. Simmer to thicken: Reduce heat to medium and cook until the sauce heats through and thickens to your liking. The cornstarch from the coated chicken helps thicken the sauce. If it becomes too thick, add small splashes of water to adjust consistency. Remove skillet from heat once desired thickness is achieved.
  8. Add vegetables and garnish: Either stir the sautéed vegetables back into the sauce or serve them on the side as preferred. Garnish the dish with sliced green onions and roughly chopped peanuts.
  9. Serve: Spoon the peanut butter chicken and vegetables over cooked white rice, vegetable fried rice, or noodles. Enjoy immediately.

Notes

  • For perfectly cooked white rice, rinse the rice under cold water until the water runs clear. Use a 1:1.5 rice-to-water ratio, bring to boil, cover and simmer on low heat for 15 minutes. Let it rest off heat for 10 minutes before fluffing.
  • You can substitute olive oil for peanut oil if needed, but peanut oil offers a unique flavor.
  • Adjust the amount of hot sauce to suit your preferred spice level.
  • Use chicken thighs for juicier meat, or breasts for leaner option.
  • If sauce thickens too quickly, add water gradually to prevent it from becoming too thin.

Find it online: https://recipeplenty.com/peanut-butter-chicken-recipe/